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Extraction, Characterization, and Utilization of Yellow Pea Starch.

Record Type:	Language materials, manuscript : Monograph/item
Title/Author:	Extraction, Characterization, and Utilization of Yellow Pea Starch./
Author:	Albu Tuwaybah, Abdulmalik.
Description:	1 online resource (115 pages)
Notes:	Source: Masters Abstracts International, Volume: 84-11.
Contained By:	Masters Abstracts International84-11.
Subject:	Food science. -
Online resource:	click for full text (PQDT)
ISBN:	9798379506162

Extraction, Characterization, and Utilization of Yellow Pea Starch.
Albu Tuwaybah, Abdulmalik.

Extraction, Characterization, and Utilization of Yellow Pea Starch. - 1 online resource (115 pages)

Source: Masters Abstracts International, Volume: 84-11.

Thesis (M.S.)--South Dakota State University, 2023.

Includes bibliographical references

Dry peas, a leguminous crop, are one of the world's oldest crops, accounting for 35-40% of total pulse trade. Pea starch is an inexpensive source of starch since it can be obtained as a by-product of protein extraction. Recovering the starch from protein isolation streams (i.e., before or after) improves the environmental impact of the protein isolation process. The goal of the study was to transform low-value pea starch into highvalue starch through starch extraction and food application. Two methods of starch extraction were used (47.5% ethanol treatment and SC CO2 + EtOH extraction). Starch samples were analyzed for chemical, physical, functional, and pasting properties. All starch treatments were applied to the food product (yogurt and pudding), and syneresis and hardness were determined. The obtained results illustrated that the isolation process from dehulled seed led to significantly higher starch purity (1.42% protein, 0.32% ash, and 93% starch content (d.w.b.)) and starch recovery (79%), compared to whole pea seed (WPS), whole pea flour fraction (WPF), and dehulled pea flour fraction (DPF). After isolation of starch, SC-CO2 + EtOH extraction was done on dehulled pea seed (DPS) (the selected sample). A significant (p≤0.05) reduction of moisture, starch, and fat contents and peak and trough viscosity with an increase in setback viscosity in all samples after the extraction with SC CO2 + EtOH. On the other hand, ethanol treatment significantly increased (p≤0.05) the total starch from (88.51% to 90%), starch damage (0.52 %) and water holding capacity (0.96 g/g). Physical results of starch-added yogurt and pudding showed an increase in the syneresis with the storage time. Also, there was a positive correlation between syneresis and hardness value in food products. To conclude, dehulling prior to starch isolation is a suitable method of pea starch extraction. Also, modified pea starch impacted the texture and water holding capacity in food products.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2024

Mode of access: World Wide Web

ISBN: 9798379506162Subjects--Topical Terms:

1179759
Food science.
Subjects--Index Terms:

IsolationIndex Terms--Genre/Form:

554714
Electronic books.

Extraction, Characterization, and Utilization of Yellow Pea Starch.
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245 1 0 $a Extraction, Characterization, and Utilization of Yellow Pea Starch.
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520 $a Dry peas, a leguminous crop, are one of the world's oldest crops, accounting for 35-40% of total pulse trade. Pea starch is an inexpensive source of starch since it can be obtained as a by-product of protein extraction. Recovering the starch from protein isolation streams (i.e., before or after) improves the environmental impact of the protein isolation process. The goal of the study was to transform low-value pea starch into highvalue starch through starch extraction and food application. Two methods of starch extraction were used (47.5% ethanol treatment and SC CO2 + EtOH extraction). Starch samples were analyzed for chemical, physical, functional, and pasting properties. All starch treatments were applied to the food product (yogurt and pudding), and syneresis and hardness were determined. The obtained results illustrated that the isolation process from dehulled seed led to significantly higher starch purity (1.42% protein, 0.32% ash, and 93% starch content (d.w.b.)) and starch recovery (79%), compared to whole pea seed (WPS), whole pea flour fraction (WPF), and dehulled pea flour fraction (DPF). After isolation of starch, SC-CO2 + EtOH extraction was done on dehulled pea seed (DPS) (the selected sample). A significant (p≤0.05) reduction of moisture, starch, and fat contents and peak and trough viscosity with an increase in setback viscosity in all samples after the extraction with SC CO2 + EtOH. On the other hand, ethanol treatment significantly increased (p≤0.05) the total starch from (88.51% to 90%), starch damage (0.52 %) and water holding capacity (0.96 g/g). Physical results of starch-added yogurt and pudding showed an increase in the syneresis with the storage time. Also, there was a positive correlation between syneresis and hardness value in food products. To conclude, dehulling prior to starch isolation is a suitable method of pea starch extraction. Also, modified pea starch impacted the texture and water holding capacity in food products.
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710 2 $a South Dakota State University. $b Dairy Science. $3 1478857
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